Stuffed Peaches with Peach Leaf Custard

• 8 large, ripe peaches
• 60 g (2 oz) amaretti biscuits, crushed

First make the custard. Heat the cream in a double boiler. Whisk the egg yolks with the sugar in a bowl. When the cream is almost boiling, whisk into the egg yolks, then return to the pan and add the peach leaves.

Cook, stirring all the time, for 5-8 minutes until the custard thickens sufficiently to coat the back of the spoon. Do not allow the custard to boil or the eggs will separate